Characterization and evaluation of acylated starch with different acyl groups and degrees of substitution

Carbohydrate Polymers

Volumn 83, Issue 4, 2011, Pages 1623-1630

  Garg, Sangeeta ^a   Jana, Asim Kumar ^a  

^a DR B R AMBEDKAR NATIONAL INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Acylation; Crystallinity; Hydrophobic transformation; Starch; Thermal stability

Indexed keywords

ACETYLATED STARCH; ACYL GROUP; AMYLOSE CONTENT; CORN STARCH; CRYSTALLINE STRUCTURE; CRYSTALLINITIES; DEGREES OF SUBSTITUTION; FTIR; HYDROPHOBIC TRANSFORMATION; LIGHT TRANSMITTANCE; NATIVE STARCH; PHYSICOCHEMICAL PROPERTY; SEM; SWELLING POWER; THERMAL STABILITY; THERMALLY STABLE; WATER BINDING CAPACITY;

ACYLATION; CHEMICAL PROPERTIES; HYDROPHOBICITY; THERMODYNAMIC STABILITY;

STARCH;

ZEA MAYS;

EID: 78650524207     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2010.10.015     Document Type: Article

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